Butternut Squash Soup

I love soup in the winter, but I have never made it myself mostly because I thought it would be a lot of work and a long time spent over the stove. My mom has a big garden and dumped 2 big butternut squash’s at my door and now I had to figure out what to do with them.

I made this recipe up as I was going but am really happy with the way it turned out. Instead of going the traditional nutmeg and cinnamon version I went with a spicier zingy version.

Take a large baking sheet and cover with parchment paper. Take the halved squash and make small criss cross slashes and lay on the parchment paper skin side down. Sprinkle the onion and garlic around the squash and spray any oil over them and sprinkle some salt, pepper and any other spices (I added a little cumin). Roast for 30-40 minutes or until the squash can be easily pierced through with a fork.

One the squash is fully baked and cooled off slightly, scoop out the insides and throw it in a big pot with the onions, garlic and the vegetable stock (or chicken stock). Let it simmer over a small to medium flame for about 15 minutes.

I don’t have an immersion blender so I threw everything into my blender and blended until everything was creamy (make sure to leave the lid a little open for venting otherwise your in for an ouchy surprise). If you have an immersion blender that will probably be easier. If you use a blender throw everything back into the pot.

Add the coconut milk, soy sauce, ginger and additional salt and pepper (if necessary) and stir on and off for another 10-15 minutes on a small to medium flame.

All done! Just spoon it out into bowls and add a scoop of creamy cheese, juice from the lime and any other toppings (we used Sriracha sauce and loved it).

Pretty easy, right? If you try it please let me know what you think. Now I am interested in trying other soups. If you have any suggestions for easy fast soup recipes let me know.